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Subject Topic: Hot Cross Buns & Good Friday Post ReplyPost New Topic
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Mary G
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Posted: April 11 2006 at 6:39am | IP Logged Quote Mary G

Does anyone have a great recipe for these for Good Friday morning? We used to have a wonderful bakery in San Francisco where we'd go get them early Friday morning and have them for mid-morning before noon. They had just a bit of candied fruit, raisins and were so good.

I've tried various recipes but I'm still seeking the right one! Jenn?

Also, the legend is that they could be made earlier in the week and wouldn't stale, but I've always had to make mine Holy Thursday nite or early Good Friday morning because homemade doesn't seem to last?

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JennGM
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Posted: April 11 2006 at 7:24am | IP Logged Quote JennGM

Wish I did ...my sister was asking me, as all hers have failed, too. I think it's because the finished product is actually supposed to be hearty and firm and dense...so in my mind a "failed" recipe. But it's not. She's done the Cooking for Christ recipe which calls for whole wheat flour, and those are VERY dense!

Rebecca asked the same exact thing on herKitchen Blog.

My baking bread days are very limited, so I haven't tried out too many recipes for Hot Cross Buns...I save up for Easter breads. I buy mine from the grocery store and find them quite tasty.

Celebration Breads: Recipes, Tales and Traditions by Betsy Oppenneer has a recipe I'd like to try.

The Festive Bread Book by Kathy Cutler I've never had anything fail from her book. Two of her recipes are in Catholic Culture's recipe library, numbers V and VI.

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Posted: April 11 2006 at 7:50am | IP Logged Quote marihalojen

We always made our Hot Cross Buns out of our favorite biscuit recipe with added raisins and cinnamon and frosted a cross on top. Not the real recipe, I know, but much easier and so yummy!

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Posted: April 11 2006 at 8:13am | IP Logged Quote stefoodie

here's the one i used last year:
hot cross buns

maybe this year i'll make rice cakes decorated with a coconut milk-brown sugar caramel cross.

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Posted: April 11 2006 at 8:14am | IP Logged Quote momtomany

For years I've used the recipe from Laurel's Kitchen Bread book

It uses all whole wheat flour, raisins and apricots, and a cinnamon honey glaze. It always turns out great!

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JennGM
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Posted: April 11 2006 at 2:07pm | IP Logged Quote JennGM

stefoodie wrote:
maybe this year i'll make rice cakes decorated with a coconut milk-brown sugar caramel cross.


Rice Krispie treats with safe marshmallows with the cross might work, too.

Have you done any recipes yet for oat muffins? A quick bread with crosses all over the top might work.

Baking without eggs, milk and wheat is just so hard!

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Posted: April 11 2006 at 3:08pm | IP Logged Quote JennGM

Hijacking this thread for allergy concerns, but I found a Gluten free recipe for Hot Cross Buns in The Gluten Free Gourmet by Bette Hagman. It's a yeast dough, and milk free (with subs for dry milk powder). It does call for 2 eggs, which I know replacing will not be the same. PM me if you want the recipe.

I also found this Vegan and Gluten Free Hot Cross Buns recipe.

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momtomany
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Posted: April 13 2006 at 8:35am | IP Logged Quote momtomany

Since I posted about these, I got a few requests for the recipe so I decided to type it out for anyone else interested:

Hot Cross Buns

2 cups raisins
1 cup dried apricots
1 cup walnuts ( I never use nuts)
2 teaspoons active dry yeast
1/2 cup warm water
6 cups finely ground whole wheat bread flour
2 teaspoons salt
2 large eggs, beaten
3 tablespoons honey
1 cup water, very hot
1 cup cold buttermilk
1/4 cup butter, room temperature
more water as needed
1 egg for egg wash

Prepare the fruit: steam the raisins and the apricots. Drain, then chop the apricots into raisin sized pieces. Toast the nuts and chop into small pieces.
Dissolve the yeast in the warm water and set aside. Mix the flour and the salt in a large bowl, making a well in the center.
Beat two eggs in a small bowl. In a separate bowl, mix the honey and the hot water, add the buttermilk, then add in the beaten eggs.
Pour both of the liquids into the well in the flour. Mix, then knead. Keep your handsd wet as you work the stiff dough, letting it take up as much water as it requires to become soft and supple. Add the butter by smearing it on your work surface and then kneading it into the dough. Gently knead in the fruits and nuts.
Form the dough into a ball and place it smooth side up in the bowl. Cover and keep in a warm place. Let rise for about 1 and 1/2 hours until well risen. Press it down and let it rise again for about 45 minutes.
While the dough is rising, prepare the pans. This recipe will make 30 large buns, and will fill two 12x18 inch cookie sheets, three across, five down.
Shape the dough into smooth balls, about a little larger than a golf ball. when formed. Put the buns in straight rows on the cookie sheets.
Something optional, but good, that I usually do is to sprinkle a spice mix (1 tablespoon cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon cloves, plus some cardamon and ginger) on the greased baking pans.
Shape the dough into balls and arrange them into rows on the pans. They should be about an inch apart. Let the buns sit for about 10 minutes, then flatten them slightly with the bottom of a quart jar or your palm.
Let them rise in a warm place for 1/2 hour. Preheat the oven to 375. Make an egg wash using 1 egg beaten with about 1 and 1/2 tablespoons of water. Just before going into the oven, take a spatula or dough cutter and mark each bun with an indented cross, pressing down about halfway. Brush with the egg wash, then bake. (oddly enogh, this recipe never had a baking time listed, so I start checking them after about 15 minutes.)   Make sure that they are not burning on the bottom.
Immediately after taking them out of the oven, brush them with the cinnamon-honey glaze (see below). After they are cool, mark them with white crosses with any type of simple powdered sugar frosting.

Glaze:
3 tablespoons honey
1 tablespoon butter
1/2 teaspoon cinnamon.
Microwave all ingredients just until the butter melts

This sounds complicated and it is a bit of work the first time you make them, but they are very good and it actually goes pretty fast for me now.



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Angie Mc
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Posted: April 13 2006 at 10:22am | IP Logged Quote Angie Mc

momtomany wrote:
Since I posted about these, I got a few requests for the recipe so I decided to type it out for anyone else interested:



I can't believe the nerve of some people...emailing you for this recipe ! I simply called and demanded it from Mary Ann verbally . Thanks so much for typing out and sharing this recipe, friend. You spoil us .

Love,

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Posted: April 13 2006 at 3:53pm | IP Logged Quote JennGM

momtomany wrote:
Since I posted about these, I got a few requests for the recipe so I decided to type it out for anyone else interested:


Thanks so much! They look so yummy!

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Mary G
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Posted: April 13 2006 at 4:38pm | IP Logged Quote Mary G

Thanks for all your help -- I think I'm going to try one of the ones on the Catholic Culture site that JennGM mentioned -- this SOUNDS like the real kind that is what I'm remembering.....

I'll post a critique.

Blessings to one and all. Good luck to all you hot corss bun bakers -- tomorrow is the big day!


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Posted: April 13 2006 at 5:47pm | IP Logged Quote momwise

All done with mine! I went to the cupboard for raisins and found it bare, so they were made with Craisins and candied orange peel. Hot Cross Buns are really way too delicious for Good Friday.

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Posted: April 14 2006 at 10:02am | IP Logged Quote momtomany

Angie Mc wrote:



I can't believe the nerve of some people...emailing you for this recipe ! I simply called and demanded it from Mary Ann verbally . Thanks so much for typing out and sharing this recipe, friend. You spoil us .

Love,


Your call was a wonderful suprise! I'm glad I didn't type it out until after you called.

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Posted: April 14 2006 at 5:07pm | IP Logged Quote Mary G

We did the Hot Cross Buns V on Catholic Culture -- it was great. As a matter of fact, ALL the kids liked them -- Joe said "except for the candied fruit, they're pretty good."

Of course, it helps that we didn't feed them till 11 and fed them these!

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Posted: April 14 2006 at 6:03pm | IP Logged Quote JennGM

Mary G wrote:
We did the Hot Cross Buns V on Catholic Culture -- it was great. As a matter of fact, ALL the kids liked them -- Joe said "except for the candied fruit, they're pretty good."


Great! So glad they worked out. I'm just not a fan of candied fruit, either. I usually replace with more currants or raisins... I have a big problem of always tweaking recipes!

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Posted: April 14 2006 at 7:41pm | IP Logged Quote Mary G

JennGM wrote:
I have a big problem of always tweaking recipes!


Me too! I slipped in 2 c of wholewheat flour and never use currants (always raisins!).

Thanks again for posting these....

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Posted: April 14 2006 at 8:55pm | IP Logged Quote MaryM

Okay, I didn't make hot cross buns but I did cut crosses into the fry bread dough and we had "hot cross sopapillas" instead.

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Posted: April 14 2006 at 10:36pm | IP Logged Quote mrsgranola

Well, just to make you all feel even better about your efforts, we had such a crazy day (week, month...) that I didn't make hot cross buns but I did manage a very good substitute... Hawaiian whole wheat rolls with some left-over vanilla frosting melted a bit and put in a plastic bad to make crosses on them.   

It's been a tough Lent here...

JoAnna

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Posted: April 12 2011 at 2:56pm | IP Logged Quote Angie Mc

mrsgranola wrote:
I did manage a very good substitute... Hawaiian whole wheat rolls with some left-over vanilla frosting melted a bit and put in a plastic bad to make crosses on them.   

It's been a tough Lent here...


Mental note taken .

Bumping to see what other great recipes and/or ideas for hot cross buns you all have. Thanks for sharing.

Love,

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Posted: April 12 2011 at 3:01pm | IP Logged Quote JodieLyn

I made up this variation from a 60 minute dinner roll recipe I really like (yes 60 minutes from start until finished baking).. you might also add currents in.. I think those are often in hot cross buns but my kids aren't that fond of them.

Hot Cross Buns - 60 min Dinner Roll variation

Mix together the following; set aside until bubbly and active about 10 minutes.

1 cup flour
1 tsp sugar
3 tablespoons yeast (I believe that is 4 packets)
1 cup warm water


Mix the following--

2 cups milk, scalded (I microwave the milk until really hot then dump it in with the butter straight from the fridge and this melts the butter as it cools the milk)
1/2 cup butter or margarine (1 stick)
2 eggs sl beaten
2 tsp salt
1 cup sugar
1T cardamom
1 t nutmeg
1t allspice

Add the yeast mixture and milk mixture together. Stir in between 8-10 cups flour, one cup at a time until dough leaves the side of the bowl. Scrape out bowl and oil the sides. Knead dough until smooth and elastic and no longer sticky. Do not overhandle, soft dough=soft rolls. Place in oiled bowl, turn oiled side up. Cover and set to rise, 10-20 minutes or until doubled.

Punch dough down, shape into rolls. (Either simple round or roll out and cut into wedge shaped pcs and roll for crescent rolls, etc) If an egg-sized pc of dough is used this recipe will yield approximately two and a half dozen rolls. Place on greased pan/cookie sheet and set to rise 10-15 minutes. Brush on beaten egg wash if desired, bake in preheated 350 degree oven until golden brown.

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